Caesar Salade

Lunch of voorgerecht
Serveert 2-4 personen
Kookduur: 30 minuten

Ingredienten:

– 3 kleine stokbroodjes
– 3el extra vergine olijfolie
– 1 ei
– 250g kipfilet
– 4el traditionele olijfolie
– 46g ansjovisfilets uit blik
– 4el mayo
– 1 teen knoflook
– ½ citroen
– 1 krop Romeinse sla
– 50g Parmigiano Reggiano

Bereiding:

1) Maal ⅓ van de petit pains tot kruimels. Snij de rest in blokjes en bak ze met olie in de oven tot goudbruin en krokant. Laat afkoelen.

2) Klop het ei met peper en zout. Snij de kipfilet, dip in ei en paneer. Bak in olie tot gaar, 5 minuten.

3) Pureer 2 ansjovisfilets, meng met mayonaise, knoflook, citroen. Dressing klaar. Meng sla, kip, croutons, ansjovis, kaas.

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Lunch or starter
Serves 2-4 people
Cooking time: 30 minutes

Ingredients:

– 3 petit pains
– 3 tbsp extra virgin olive oil
– 1 medium egg
– 250g chicken fillet
– 4 tbsp traditional olive oil
– 46g canned anchovy fillets
– 4 tbsp mayonnaise
– 1 garlic clove
– ½ lemon
– 1 head of romaine lettuce
– 50g Parmigiano Reggiano

Preparation:

1) Grind ⅓ of the petit pains into breadcrumbs. Cut the rest into cubes and bake them with oil in the oven until they are golden brown and crispy. Let them cool.

2) Beat the egg with pepper and salt. Slice the chicken breast, dip in the egg, and coat with breadcrumbs. Fry in oil until golden and cooked through, about 5 minutes.

3) Puree 2 anchovy fillets, mix with mayonnaise, garlic, lemon. Dressing ready. Mix lettuce, chicken, croutons, anchovies, cheese

Finished. Enjoy your meal!